Unknown Restaurant
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Anonymous
Shared on 2/23/2026
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Original Menu
Appetizers
Entrées
Soup of the moment
Soupe du moment
This is a daily special soup, made with fresh, seasonal ingredients. It is served with artisanal bread and boreal butter. The exact ingredients vary depending on what is available.
11
Hasselback potato and hot smoked salmon
Pomme de terre Hasselback et saumon fumé à chaud
A Hasselback potato is a potato that is thinly sliced, but not all the way through, and then roasted. This dish features a Hasselback potato topped with hot smoked salmon, airy sour cream, cranberries, marinated onions, and chives.
18
Roasted carrots glazed with sea buckthorn and autumn spices
Carottes rôties laquées à l'argousier et aux épices automnales
Roasted carrots glazed with sea buckthorn and autumn spices. The dish includes a variety of carrot preparations, ginger aioli, gorria pepper, crispy old grains, and camelina. It can be served with coppa from the Ferme des Quatre-Temps for an additional charge.
14.5
Pork terrine from the Turlo farm
Terrine de porc de la ferme Turlo
A pork terrine made with pork from the Turlo farm. It is served with spice bread, apple and celery root chutney, leeks, molasses of caramelized onions, and roasted Nordic hazelnuts.
16.5
Artisanal bread
Pain artisanal
Artisanal bread served with boreal butter. Boreal butter is a type of butter that is flavored with herbs and spices from the boreal forest.
4
Main Courses
Plats
Pulled Quebec lamb sandwich
Sandwich d'effiloché d'agneau du Québec
A sandwich filled with pulled Quebec lamb, black garlic aioli, camelina mustard, marinated turnips, and a "Coleslaw" of winter vegetables. It is served with greens and vinaigrette of the moment.
26.5
Smoked duck breast
Magret de canard fumé
Smoked duck breast served with a variety of topinambours (Jerusalem artichokes), griottes (Morello cherries) in gel and macerated, and candied onions. Served lukewarm.
32
Pointed cabbage from the Nos Racines farm, roasted and lacquered with miso
Chou pointu de la ferme Nos Racines rôti et laqué au miso
Pointed cabbage from the Nos Racines farm, roasted and lacquered with miso. It is served with barley, apple butter, dill, celery root remoulade, fennel, and furikake.
25
Trout gravlax
Gravlax de truite
Trout gravlax served with candied fennel, radish and winter cucumber, sea buckthorn jelly, buttermilk, and herb oil. Gravlax is a Nordic dish consisting of salmon that is cured with salt, sugar, and dill.
28
Desserts
The pear
La poire
A dessert featuring a variety of pear preparations, creamy parsnips, almonds, chocolate, and cranberries.
14
Norwegian omelet our way
L'omelette norvégienne à notre façon
A Norwegian omelet (baked Alaska) made with chestnut mousse and Montreal whiskey, hazelnut dacquoise, winter strawberries from Serres de la Vallière, candied ginger, and wild rose meringue.
14
Paris-Brest
Paris-Brest
A Paris-Brest is a French dessert made of choux pastry and a praline-flavored cream. This version features creamy maple, blackcurrant, maple caramel and Labrador tea, and Nordic hazelnuts from Au jardin des noix.
15
To share
À partager
Artisan platter
Plateau artisan
A platter featuring a selection of local cheeses, cured meats and fish, condiments, and croutons. It is designed to be shared.
36
Oven-roasted cheese
Fromage rôti au four
Oven-roasted cheese served with zucchini chutney, honey, roasted pears, mushrooms, savory crumble, and garlic focaccia.
35